Description
A comforting dish featuring roasted cauliflower and potatoes, seasoned with aromatic spices for a flavorful weeknight meal.
Ingredients
Scale
- 1 medium head cauliflower, chopped into even pieces
- 2 medium potatoes (Russet or Yukon Gold), cubed
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder, adjust to taste
- 1 teaspoon salt, adjust to taste
- 1 teaspoon amchur powder (optional, can substitute with lemon juice)
- 2 cloves garlic, grated (or garlic powder as substitute)
- 1 inch ginger, grated (or ginger powder as alternative)
- 3 tablespoons olive oil (or avocado oil or melted ghee)
- 1 tablespoon fresh lemon juice (for garnish)
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the chopped cauliflower florets and cubed potatoes in a large mixing bowl.
- Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, and optional amchur to the bowl. Toss until vegetables are well coated.
- Spread the seasoned vegetables evenly on the lined baking sheet.
- Bake for 40-45 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
- Garnish with freshly squeezed lemon juice and chopped cilantro before serving.
Notes
Monitor the roasting process closely and adjust spices to your taste. Feel free to add other vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted vegetables, vegan recipe, sheet pan dinner
